Whist I realise that rhubarb isn’t usually wild, it goes tastes so brilliant, its just so wonderful to have fresh home grown food and its goes so very well with wild things that are around, so I thought I would include it.

This evening I cooked a whole panful of rhubarb with just a little sugar and a big slosh of last year’s sloe gin.  The sloe gin was a great success from last year – but I’ve not run out yet!

Rhubarb also goes really well with elderflower, last Thursday’s ‘Times’ recommended poaching it as above with elderflower cordial, but I prefer it cooked with just a little liquid and sugar and served with cream whipped with a spoonful of  icing sugar and a handful of elderflower blossoms.

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